These chicken mini drumsticks are gently cooked in a stock with with Chinese spices, then pan fried with mushroom soy sauce. Finger licking good !

Recipe is as follow:

Ingredients

Marinade

1 inch of ginger, crashed

2 clove of garlic, crashed

2 dry chili

1 cinnamon stick

3 star anise

12 cloves

6 cardamon seeds, crashed

1 tsp coriander seeds, crashed

1 tsp sichuan pepper, crashed

1 bottle of sweet apple cider

2 cup of chicken stock

3 tbsp soy sauce

3 tbsp mushroom sauce

water (top up)

Others

12 chicken mini drumsticks

1 tbsp oyster sauce

1 tbsp mushroom soy sauce

cooking oil

Method

In a heavy base pot (I used a cast iron pot), bring all the marinate ingredients to boil; add the mini drumsticks, top up with water so the mini drumsticks are submerged; bring the liquid to boil again and simmer gently for 5 minutes (with the lid on); turn off heat and leave the pot on the stove for another 30 minutes (minimum) so the cooking continues with residual heat.

Take out the chicken mini drumsticks and shake off any liquid

In a heavy base frying pan, heat up some cooking oil to medium-high; add chicken mini drumsticks and oyster sauce, toss for a few minutes until the mini drumsticks are evenly hot; add mushroom soy sauce and toss, until the meat is aromatic; remove from heat and serve warm.